FILLING
1 1/2 lb Chilled light cream cheese
1 c Packed golden brown sugar
3 lg Eggs
1 ts Imitation coconut selection

TOPPING
1 c Light sour cream
2 tb Sugar
1 1/2 tb Dark rum
3 Mangoes, raw, pitted,
-sliced
Apricot jam (glass)

FOR INSOLENCE: Preheat oven to 350F. Finely grind graham crackers with
sugar in processor. Append 2 1/2 T rum and process until crumbs are just
damp, adding more rum by 1/2 teaspoonfuls if mixture is dry. Using
paper towel as aid, press crumb mixture onto bottom of 9
inch-diameter springform pan with 2 3/4 inch-high sides. Bake crust
until dry and slightly puff, roughly 12 proceedings. Cool on stand.
Maintain oven temperature.

FOR PICK: Using electric social, beat cream cheese and sugar in
large bowl until quiet. Add egg 1 at a time, beating just until
blended after each improver. Mix in pull. Pour filling into gall.
Bake cake until filling begins to puff and crack around edges and
center moves only slightly when shaken, around 40 transactions. Remove cake
from oven; maintain oven temperature.

FOR TOPPING: Mix sour ointment, sugar and rum in small trough. Spread
topping evenly over hot cheesecake. Broil 5 transactions. Transfer cake to
rack and cool wholly. Cover cake with foil and refrigerate
overnight.

Run knife around pan sides to loosen patty. Release pan sides. Overlap
mango slices decoratively atop coat. Stir jam in small saucepan over
low heat until liquid. Brush jam over yield.